Squash seeds are a good source of protein and zinc, important to a healthy immune system. Roasting seeds is a simple three-step process: first, you dry them, then you season them, then you bake them.
You can air-dry squash seeds by placing them in a single layer, on top of a sheet of paper towels or parchment paper. Once they are dry, put a ½ cup of the seeds in a small bowl and mix with the ingredients below:
• ½ TBSP brown sugar
• ½ tsp sea salt
• ½ tsp ground pumpkin spice (nutmeg, ginger)
• ½ tsp chipotle chili powder
• 1 tsp sunflower oil
Preheat oven to 325 degrees. In a small bowl containing a half-cup of the dried squash seeds, mix all of the ingredients well. Set aside.
Line a baking sheet with a sheet of parchment paper or a sheet of foil. Place the seasoned seeds on the lined baking sheet in a single layer. Bake for 10 minutes, then stir/turn the seeds and bake 10 minutes more. Using an oven mitt, remove the tray of seeds from the oven. Let cool slightly to serve warm, or store at room temperature in an airtight container.
Note: You can add just about any seasonings to squash seeds! Try an Italian blend of dried rosemary, basil, and thyme. Or try a sweet mix of cinnamon and brown sugar. In every mixture, I like to add at least a ½ teaspoon of sea salt.